"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quiche Lorraine Recipe

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This recipe for Quiche Lorraine, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue (Bob) Fromm
Added: Friday, June 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 9" pie crust (I use deep dish pie crust in frozen food section)
8 slices Bacon, crisply cooked and crumbled
1 cup shredded natural Swiss Cheese (4 oz)
1/3 cup Onion, finely chopped
4 lg Eggs
2 cups heavy Whipping Cream (this is important that it is heavy cream)
1/4 tsp salt
1/4 tsp pepper
1/8 ground red pepper

Directions:
Directions:
Heat over to 425

Sprinkle bacon, cheese, onion in pastry shell. Beat eggs slightly; beat in remaining ingredients. Pour into pie shell. Bake 15 minutes. Reduce oven temperature to 300 bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

I make this a day ahead and just reheat with foil around the pie crust the next morning.

You can add 4 oz sliced mushrooms, and 2 oz of diced pimentos to bacon, cheese and onion for something different.

 

 

 

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